CN102754858A - Fish and meat sandwiched baked ham and processing method thereof - Google Patents

Fish and meat sandwiched baked ham and processing method thereof Download PDF

Info

Publication number
CN102754858A
CN102754858A CN201210280366XA CN201210280366A CN102754858A CN 102754858 A CN102754858 A CN 102754858A CN 201210280366X A CN201210280366X A CN 201210280366XA CN 201210280366 A CN201210280366 A CN 201210280366A CN 102754858 A CN102754858 A CN 102754858A
Authority
CN
China
Prior art keywords
cut
raw material
fish
rev
mix
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201210280366XA
Other languages
Chinese (zh)
Other versions
CN102754858B (en
Inventor
惠增玉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANDONG HUIFA FOODS CO Ltd
Original Assignee
SHANDONG HUIFA FOODS CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHANDONG HUIFA FOODS CO Ltd filed Critical SHANDONG HUIFA FOODS CO Ltd
Priority to CN201210280366.XA priority Critical patent/CN102754858B/en
Publication of CN102754858A publication Critical patent/CN102754858A/en
Application granted granted Critical
Publication of CN102754858B publication Critical patent/CN102754858B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a fish and meat sandwiched baked ham and a processing method thereof. Curdlan, fish meat, chicken, beef and the like are reasonably matched and processed to manufacture the baked ham, the baked ham added with the curdlan is tender and smooth in taste compared with hams without the curdlan, water-retaining property and stability of the ham are enhanced, and the yield of products is improved greatly. The fish and meat sandwiched baked ham meets market demand and modern nutrition requirements, satisfies various consumers and requirements of consumer channels and especially has the effect of keeping fitness and losing weight on women eating the ham. The fish and meat sandwiched baked ham is delicious in taste and good in flavor, contains various vitamins A, D, B2, B12 and PP and other nutrients required by human body and is easily digested and absorbed.

Description

Roasting intestines of a kind of sandwich flesh of fish and processing method thereof
Technical field
The present invention relates to a kind of roasting intestines, also relate to the processing method that the roasting intestines of this kind are produced in batches.
Background technology
Roasting intestines utilize auxiliary material meat, and the working procedure processing such as shortening, asepsis vacuum packing of recording, fire-cure through vacuum again form, and main component is auxiliary material meat, starch, essence etc.But Along with people's growth in the living standard; The hypertension, high fat of blood, the hyperglycaemia illness that are called as " three height " generally take place; Make much human can not enjoy the delicious food of roasting intestines, and, can not satisfy the requirement of people roasting intestines mouthfeel and nutrition aspect because nutrition is single.
Summary of the invention
Technical problem to be solved by this invention provides a kind of delicious flavour, and mouthfeel is pleasant, and is rich in the roasting intestines of the sandwich flesh of fish of the various vitamins that needed by human body wants.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of sandwich flesh of fish is baked intestines, comprises following raw materials in weight portion:
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; The smart powder 0.05-0.12 of meat part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; The smart cream 0.05-0.5 of meat part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
After said raw material one, said raw material two and said raw material three were processed the filling material, in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three was: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Said raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and said raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on the said raw material two, raw material three into strips or helical form attached on the said raw material one.
As a kind of optimized technical scheme, the weight portion proportioning of said raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
The present invention also provides a kind of method of processing the roasting intestines of the above-mentioned sandwich flesh of fish, and it may further comprise the steps:
One, the procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish comprises:
Emulsifying step: earlier weighing accurately frozen water pour in the cutmixer; Pour soybean isolate protein powder 1700-1900 rev/min of getting ready into and cut and mix to no any particle, cut to mix and carry, evenly be sprinkled into the salad oil of getting ready to 3400-3800 rev/min; Cut to mix to the cream state and get final product, it is subsequent use to make emulsion paste; Temperature is controlled at 1-4 ℃ in this process;
Cut and mix step: will oppress and be cut into block subsequent usely with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cut the flesh of fish with 1700-1900 rev/min earlier and mix the big or small meat cubelets shape in finger top, add salt then and cut with 3400-3800 rev/min and mix 40-60 second; Again curdlan pour into cutmixer 150-250 rev/min cut mix evenly after; Evenly add the residue fines of getting raw material one ready and continue to cut and mix evenly with 150-250 rev/min; Add the emulsion paste got ready again, cut with 150-250 rev/min and mix evenly, cut to mix evenly with 1700-1900 rev/min again and get final product; Put into the filling car with cutting the filling material of mixing, fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Two, the procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish comprises:
Cutting step: chicken is cut into block subsequent use with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cock skin is cut into block good subsequent use with 4-8mm orifice plate meat grinder strand under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: cut chicken with 1700-1900 rev/min earlier and mix 5*5*5mm 3-10*10*10mm 3The meat cubelets shape of size adds salt, sugar, monosodium glutamate then and cuts with 150-250 rev/min and mix 5-15 second, adds red yeast rice again and cuts with 1700-1900 rev/min and mix 5-15 second; Add frozen water again and cut with 1700-1900 rev/min and mix 15-25 about second, add raw material two residue spices and textured soybean protein and cut with 150-250 rev/min and mix evenly, cut with 1700-1900 rev/min again and mix about 10-20 about second; Add cock skin again and cut with 1700-1900 rev/min and mix evenly, requiring has the cock skin particle, pours iblet 150-250 rev/min at last into and cuts to mix evenly and get final product; Meat stuffing merges to cut fully mixes 2-8 ℃ of back meat temperature; Put into the meat stuffing car with cutting the meat material of mixing, the filling car requires to clean up the back use with the 120-180ppm disinfection by chlorine dioxide after 3-7 minute and with clear water; Fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Three, the procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish comprises:
Material preparation step: with the flesh of fish thaw to central temperature at-2-2 ℃, standard can be cut with cutter for not loosing on the whole but soft, requirement has the intrinsic smell of fresh fish meat, free from extraneous odour, no fishbone, no casting skin, the no grains of sand, free from admixture;
Cut and mix step: earlier put into cutmixer to the flesh of fish by the standard weighing, with 150-250 rev/min cut mix 2-3 enclose after, cut with 1700-1900 rev/min and to mix 50-70 second; Add salt and cut with 150-250 rev/min and mix the 2-3 circle and afterwards cut and mix 50-70 second, cut for 3400-3800 rev/min and mix 50-70 second with 1700-1900 rev/min; The adding chilli oil is cut with 1700-1900 rev/min and is mixed 15-25 second, cuts for 3400-3800 rev/min and mixes 8-12 second; Adding entry, starch again cuts with 1700-1900 rev/min and mixes 30-50 second; Adding salad oil at last cuts with 1700-1900 rev/min and mixes to the surface that fine and smooth, glossy, toughness, no fine particle get final product;
Four, the roasting intestines forming step of the sandwich flesh of fish
Whether whether inspection pumping make-up machine and sandwich crab row machine equipment power supply connect, run well, whether frequency converter can control pumping make-up machine speed; Check nylon gear abrasion condition and working order at last; Will in time change during serious wear, the up time that turns round is not wanted on-call maintenance; After all are normal, couple together pumping make-up machine discharging opening and sandwich crab row machine inlet capable, tightly block with clamp with the non-toxic plastic pipe;
With Stainless steel basin the hopper of pumping make-up machine is filled up the intestines filling, sandwich crab row machine two hoppers fill up skin filling and pigment filling respectively, will add duty less when freshening filling and add, and prevent that the filling material from scattering; Start pumping make-up machine and sandwich crab row machine then, the intestines filling that pumping make-up machine discharging opening is got is delivered to sandwich crab row machine inlet capable, the roasting intestines of the sandwich crab row machine discharging opening moulding sandwich flesh of fish that give birth to, strip;
According to the hobboing cutter speed of the sandwich crab row of the timely adjustment of production requirement machine, with the roasting intestines section of being divided into of the sandwich flesh of fish of strip, (material slag, the greasy dirt etc.) foreign material in (requiring every heavy 50g, long 10cm) production process on the timely cleaning equipment;
The roasting intestines of the sandwich flesh of fish that give birth to typing cutting back directly fall into and scald the pond boiling, and boiling hot pond water temperature is set at 90-95 ℃, boils 8-12 minute, will make the product center temperature reach 70-80 ℃ for guaranteeing to boil and reach sterilization effects, and keep more than 1 minute;
Five, precooling balance step
Get into precooling pond fast precooling after product boils immediately, be cooled to the product center temperature below 25 ℃; Dress during box bonding to freeze box totally anhydrous, product dress box can only be adorned one deck, must not push, and singly freezes car and adorns from top to bottom;
Six, product quick-frozen step
Uniform with full-automatic instant freezer quick-frozen by the sequencing of process time with confirming as qualified product, the central temperature that makes product is in packing below-18 ℃;
Seven, pack, weighing, sealing step
(according to client's needs) are packed the product that is up to the standards, and whether packaged product is mixed with metallics through in the testing product of metal detector;
Eight, vanning step
(requiring according to order) be correct sign outside case; With adhesive tape that the case closedtop is good, adhesive tape should be pasted smooth, and fold must not be arranged, and the adhesive tape both sides are symmetry basically;
Nine, warehouse-in step
The qualified product of vanning is placed on the freezer refrigeration below-18 ℃, and product temperature is below-18 ℃, and storage period is no more than 12 months.
Owing to adopted technique scheme; The invention has the beneficial effects as follows: the present invention is with reasonably combined processing such as curdlan and the flesh of fish, chicken, beef; More the adder mouthfeel is more not soft to have added the product of curdlan; Strengthen product water-retaining property and stability, improved the product yield greatly; The market demand and modern's nutritional need for ease satisfy that various consumer groups and consumer channel requirement, particularly women are edible to have an effect of fitness and weight losing.Delicious flavour of the present invention, mouthfeel is pleasant, but also is rich in nutrients such as various vitamin As that needed by human body wants, D, B2, B12, PP, is easy to digest and assimilate.
The specific embodiment
In the detailed description below, only some example embodiment of the present invention has been described through the mode of explanation.Undoubtedly, those of ordinary skill in the art can recognize, under situation without departing from the spirit and scope of the present invention, can revise described embodiment with various mode.
The roasting intestines of a kind of sandwich flesh of fish comprise following raw materials in weight portion
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; The smart powder 0.05-0.12 of meat part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; The smart cream 0.05-0.5 of meat part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
After said raw material one, said raw material two and said raw material three were processed the filling material, in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three was: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Said raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and said raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on the said raw material two, raw material three into strips or helical form attached on the said raw material one.
In the present embodiment, the weight portion proportioning of said raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
The processing method of the roasting intestines of a kind of sandwich flesh of fish may further comprise the steps:
One, the procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish comprises:
Emulsifying step: earlier weighing accurately frozen water pour in the cutmixer; Pour soybean isolate protein powder 1700-1900 rev/min of getting ready into and cut and mix to no any particle, cut to mix and carry, evenly be sprinkled into the salad oil of getting ready to 3400-3800 rev/min; Cut to mix to the cream state and get final product, it is subsequent use to make emulsion paste; Temperature is controlled at 1-4 ℃ in this process;
Cut and mix step: will oppress and be cut into block subsequent usely with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cut the flesh of fish with 1700-1900 rev/min earlier and mix the big or small meat cubelets shape in finger top, add salt then and cut with 3400-3800 rev/min and mix 40-60 second; Again curdlan pour into cutmixer 150-250 rev/min cut mix evenly after; Evenly add the residue fines of getting raw material one ready and continue to cut and mix evenly with 150-250 rev/min; Add the emulsion paste got ready again, cut with 150-250 rev/min and mix evenly, cut to mix evenly with 1700-1900 rev/min again and get final product; Put into the filling car with cutting the filling material of mixing, fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Two, the procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish comprises:
Cutting step: chicken is cut into block subsequent use with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cock skin is cut into block good subsequent use with 4-8mm orifice plate meat grinder strand under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: cut chicken with 1700-1900 rev/min earlier and mix 5*5*5mm 3-10*10*10mm 3The meat cubelets shape of size adds salt, sugar, monosodium glutamate then and cuts with 150-250 rev/min and mix 5-15 second, adds red yeast rice again and cuts with 1700-1900 rev/min and mix 5-15 second; Add frozen water again and cut with 1700-1900 rev/min and mix 15-25 about second, add raw material two residue spices and textured soybean protein and cut with 150-250 rev/min and mix evenly, cut with 1700-1900 rev/min again and mix about 10-20 about second; Add cock skin again and cut with 1700-1900 rev/min and mix evenly, requiring has the cock skin particle, pours iblet 150-250 rev/min at last into and cuts to mix evenly and get final product; Meat stuffing merges to cut fully mixes 2-8 ℃ of back meat temperature; Put into the meat stuffing car with cutting the meat material of mixing, the filling car requires to clean up the back use with the 120-180ppm disinfection by chlorine dioxide after 3-7 minute and with clear water; Fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Three, the procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish comprises:
Material preparation step: with the flesh of fish thaw to central temperature at-2-2 ℃, standard can be cut with cutter for not loosing on the whole but soft, requirement has the intrinsic smell of fresh fish meat, free from extraneous odour, no fishbone, no casting skin, the no grains of sand, free from admixture;
Cut and mix step: earlier put into cutmixer to the flesh of fish by the standard weighing, with 150-250 rev/min cut mix 2-3 enclose after, cut with 1700-1900 rev/min and to mix 50-70 second; Add salt and cut with 150-250 rev/min and mix the 2-3 circle and afterwards cut and mix 50-70 second, cut for 3400-3800 rev/min and mix 50-70 second with 1700-1900 rev/min; The adding chilli oil is cut with 1700-1900 rev/min and is mixed 15-25 second, cuts for 3400-3800 rev/min and mixes 8-12 second; Adding entry, starch again cuts with 1700-1900 rev/min and mixes 30-50 second; Adding salad oil at last cuts with 1700-1900 rev/min and mixes to the surface that fine and smooth, glossy, toughness, no fine particle get final product;
Four, the roasting intestines forming step of the sandwich flesh of fish
Whether whether inspection pumping make-up machine and sandwich crab row machine equipment power supply connect, run well, whether frequency converter can control pumping make-up machine speed; Check nylon gear abrasion condition and working order at last; Will in time change during serious wear, the up time that turns round is not wanted on-call maintenance; After all are normal, couple together pumping make-up machine discharging opening and sandwich crab row machine inlet capable, tightly block with clamp with the non-toxic plastic pipe;
With Stainless steel basin the hopper of pumping make-up machine is filled up the intestines filling, sandwich crab row machine two hoppers fill up skin filling and pigment filling respectively, will add duty less when freshening filling and add, and prevent that the filling material from scattering; Start pumping make-up machine and sandwich crab row machine then, the intestines filling that pumping make-up machine discharging opening is got is delivered to sandwich crab row machine inlet capable, the roasting intestines of the sandwich crab row machine discharging opening moulding sandwich flesh of fish that give birth to, strip;
According to the hobboing cutter speed of the sandwich crab row of the timely adjustment of production requirement machine,, require every heavy 50g, long 10cm, foreign material such as the material slag in the production process on the timely cleaning equipment, greasy dirt with the roasting intestines section of being divided into of the sandwich flesh of fish of strip;
The roasting intestines of the sandwich flesh of fish that give birth to typing cutting back directly fall into and scald the pond boiling, and boiling hot pond water temperature is set at 90-95 ℃, boils 8-12 minute, will make the product center temperature reach 70-80 ℃ for guaranteeing to boil and reach sterilization effects, and keep 50-70 more than second;
Five, precooling balance step
Get into precooling pond fast precooling after product boils immediately, be cooled to the product center temperature below 25 ℃; Dress during box bonding to freeze box totally anhydrous, product dress box can only be adorned one deck, must not push, and singly freezes car and adorns from top to bottom;
Six, product quick-frozen step
Uniform with full-automatic instant freezer quick-frozen by the sequencing of process time with confirming as qualified product, the central temperature that makes product is in packing below-18 ℃;
Seven, pack, weighing, sealing step
According to client's needs the product that is up to the standards is packed, whether packaged product is mixed with metallics through in the testing product of metal detector;
Eight, vanning step
Require correct sign outside case according to order; With adhesive tape that the case closedtop is good, adhesive tape should be pasted smooth, and fold must not be arranged, and the adhesive tape both sides are symmetry basically;
Nine, warehouse-in step
The qualified product of vanning is placed on the freezer refrigeration below-18 ℃, and product temperature is below-18 ℃, and storage period is no more than 12 months.
The present invention is characterized by skin delicate, tender, stuffed with sauce and chewy crisp sense, the overall taste the delicious cool crisp, full flavor.Be rich in nutrients such as various vitamin As that needed by human body wants, D, B2, B12, PP, be easy to digest and assimilate, it is a kind of product with multiple functions such as lipopenicillinase, hypoglycemic, anti-cancer, defaecations.
The cutmixer of using in the inventive method, pumping make-up machine and crab rod machine are food industry machinery commonly used, repeat no more at this.The sandwich crab row of the XP300 type machine that the sandwich crab row machine that uses among the present invention is produced as Quanzhou City food machinery in Tian Shuan Year Co., Ltd; Its function is that two kinds of raw materials are made sandwich bar; And adhering to strip or spiral helicine ornamental strip at the outer surface of food, ornamental strip of the present invention also has the effect of seasoning and nutrition concurrently.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.

Claims (3)

1. the roasting intestines of the sandwich flesh of fish is characterized in that, comprise following raw materials in weight portion:
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; The smart powder 0.05-0.12 of meat part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; The smart cream 0.05-0.5 of meat part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
After said raw material one, said raw material two and said raw material three were processed the filling material, in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three was: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Said raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and said raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on the said raw material two, raw material three into strips or helical form attached on the said raw material one.
2. a kind of sandwich flesh of fish as claimed in claim 1 is baked intestines, it is characterized in that, the weight portion proportioning of said raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
3. according to claim 1 or claim 2 the processing method of the roasting intestines of a kind of sandwich flesh of fish is characterized in that, may further comprise the steps:
One, the procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish comprises
Emulsifying step: earlier weighing accurately frozen water pour in the cutmixer; Pour soybean isolate protein powder 1700-1900 rev/min of getting ready into and cut and mix to no any particle, cut to mix and carry, evenly be sprinkled into the salad oil of getting ready to 3400-3800 rev/min; Cut to mix to the cream state and get final product, it is subsequent use to make emulsion paste; Temperature is controlled at 1-4 ℃ in this process;
Cut and mix step: will oppress and be cut into block subsequent usely with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cut the flesh of fish with 1700-1900 rev/min earlier and mix the big or small meat cubelets shape in finger top, add salt then and cut with 3400-3800 rev/min and mix 40-60 second; Again curdlan pour into cutmixer 150-250 rev/min cut mix evenly after; Evenly add the residue fines of getting raw material one ready and continue to cut and mix evenly with 150-250 rev/min; Add the emulsion paste got ready again, cut with 150-250 rev/min and mix evenly, cut to mix evenly with 1700-1900 rev/min again and get final product; Put into the filling car with cutting the filling material of mixing, fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Two, the procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish comprises
Cutting step: chicken is cut into block subsequent use with the frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cock skin is cut into block good subsequent use with 4-8mm orifice plate meat grinder strand under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: cut chicken with 1700-1900 rev/min earlier and mix 5*5*5mm 3-10*10*10mm 3The meat cubelets shape of size adds salt, sugar, monosodium glutamate then and cuts with 150-250 rev/min and mix 5-15 second, adds red yeast rice again and cuts with 1700-1900 rev/min and mix 5-15 second; Add frozen water again and cut with 1700-1900 rev/min and mix 15-25 about second, add raw material two residue spices and textured soybean protein and cut with 150-250 rev/min and mix evenly, cut with 1700-1900 rev/min again and mix about 10-20 about second; Add cock skin again and cut with 1700-1900 rev/min and mix evenly, requiring has the cock skin particle, pours iblet 150-250 rev/min at last into and cuts to mix evenly and get final product; Meat stuffing merges to cut fully mixes 2-8 ℃ of back meat temperature; Put into the meat stuffing car with cutting the meat material of mixing, the filling car requires to clean up the back use with the 120-180ppm disinfection by chlorine dioxide after 3-7 minute and with clear water; Fill in and produce tracking table record and produce tracking card, be placed on leave standstill between in, every batch of resting period is no more than 120 minutes;
Three, the procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish comprises
Material preparation step: with the flesh of fish thaw to central temperature at-2-2 ℃, standard can be cut with cutter for not loosing on the whole but soft, requirement has the intrinsic smell of fresh fish meat, free from extraneous odour, no fishbone, no casting skin, the no grains of sand, free from admixture;
Cut and mix step: earlier put into cutmixer to the flesh of fish by the standard weighing, with 150-250 rev/min cut mix 2-3 enclose after, cut with 1700-1900 rev/min and to mix 50-70 second; Add salt and cut with 150-250 rev/min and mix the 2-3 circle and afterwards cut and mix 50-70 second, cut for 3400-3800 rev/min and mix 50-70 second with 1700-1900 rev/min; The adding chilli oil is cut with 1700-1900 rev/min and is mixed 15-25 second, cuts for 3400-3800 rev/min and mixes 8-12 second; Adding entry, starch again cuts with 1700-1900 rev/min and mixes 30-50 second; Adding salad oil at last cuts with 1700-1900 rev/min and mixes to the surface that fine and smooth, glossy, toughness, no fine particle get final product;
The sandwich flesh of fish is baked the intestines forming step
Whether whether inspection pumping make-up machine and sandwich crab row machine equipment power supply connect, run well, whether frequency converter can control pumping make-up machine speed; Check nylon gear abrasion condition and working order at last; Will in time change during serious wear, the up time that turns round is not wanted on-call maintenance; After all are normal, couple together pumping make-up machine discharging opening and sandwich crab row machine inlet capable, tightly block with clamp with the non-toxic plastic pipe;
With Stainless steel basin the hopper of pumping make-up machine is filled up the intestines filling, sandwich crab row machine two hoppers fill up skin filling and pigment filling respectively, will add duty less when freshening filling and add, and prevent that the filling material from scattering; Start pumping make-up machine and sandwich crab row machine then, the intestines filling that pumping make-up machine discharging opening is got is delivered to sandwich crab row machine inlet capable, the roasting intestines of the sandwich crab row machine discharging opening moulding sandwich flesh of fish that give birth to, strip;
According to the hobboing cutter speed of the sandwich crab row of production requirement adjustment in time machine, with the roasting intestines section of being divided into of the sandwich flesh of fish of strip, the foreign material in the production process on the timely cleaning equipment;
The roasting intestines of the sandwich flesh of fish that give birth to typing cutting back directly fall into and scald the pond boiling, and boiling hot pond water temperature is set at 90-95 ℃, boils 8-12 minute, will make the product center temperature reach 70-80 ℃ for guaranteeing to boil and reach sterilization effects, and keep more than 1 minute;
Five, precooling balance step
Get into precooling pond fast precooling after product boils immediately, be cooled to the product center temperature below 25 ℃; Dress during box bonding to freeze box totally anhydrous, product dress box can only be adorned one deck, must not push, and singly freezes car and adorns from top to bottom;
Six, product quick-frozen step
Uniform with full-automatic instant freezer quick-frozen by the sequencing of process time with confirming as qualified product, the central temperature that makes product is in packing below-18 ℃;
Seven, pack, weighing, sealing step
(according to client's needs) are packed the product that is up to the standards, and whether packaged product is mixed with metallics through in the testing product of metal detector;
Eight, vanning step
(requiring according to order) be correct sign outside case; With adhesive tape that the case closedtop is good, adhesive tape should be pasted smooth, and fold must not be arranged, and the adhesive tape both sides are symmetry basically;
Nine, warehouse-in step
The qualified product of vanning is placed on the freezer refrigeration below-18 ℃, and product temperature is below-18 ℃, and storage period is no more than 12 months.
CN201210280366.XA 2012-08-08 2012-08-08 Fish and meat sandwiched baked ham and processing method thereof Active CN102754858B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210280366.XA CN102754858B (en) 2012-08-08 2012-08-08 Fish and meat sandwiched baked ham and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210280366.XA CN102754858B (en) 2012-08-08 2012-08-08 Fish and meat sandwiched baked ham and processing method thereof

Publications (2)

Publication Number Publication Date
CN102754858A true CN102754858A (en) 2012-10-31
CN102754858B CN102754858B (en) 2014-02-26

Family

ID=47049701

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210280366.XA Active CN102754858B (en) 2012-08-08 2012-08-08 Fish and meat sandwiched baked ham and processing method thereof

Country Status (1)

Country Link
CN (1) CN102754858B (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404917A (en) * 2013-08-01 2013-11-27 安徽富煌三珍食品集团有限公司 Abalone fillet and production technology thereof
CN103504362A (en) * 2013-10-17 2014-01-15 福州百洋海味食品有限公司 Roasted fish stick with high oil extraction rate, and processing method of roasted fish stick
WO2014022983A1 (en) * 2012-08-08 2014-02-13 山东惠发食品股份有限公司 Sandwiched fish meat sausage and processing method therefor
CN103734793A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Sandwich fish bean curd and manufacturing method thereof
CN103734794A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Quick-frozen ball and manufacturing method thereof
CN103750405A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Fish meat tofu and production method thereof
CN103749731A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Scylla serrata strip tofu and production method thereof
CN103798647A (en) * 2013-12-14 2014-05-21 山东惠发食品股份有限公司 Method for preparing fried bean curd
CN104171009A (en) * 2014-07-08 2014-12-03 山东惠发食品股份有限公司 Fried sandwich bean bubble and manufacturing method thereof
CN104544265A (en) * 2015-01-23 2015-04-29 陆玉龙 Beef and corn sausage and preparation method thereof
CN106261963A (en) * 2016-08-16 2017-01-04 山东佳士博食品有限公司 A kind of bag heart fish roe sausage and processing technique thereof
WO2017081214A1 (en) * 2015-11-10 2017-05-18 Mars, Incorporated Pet food

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101595999A (en) * 2008-09-03 2009-12-09 陈静 Cereal sausages and preparation method thereof
CN102475303A (en) * 2010-11-24 2012-05-30 重庆市彭水县彭双科技有限公司 Manufacturing method of dried bean curd sausages

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101595999A (en) * 2008-09-03 2009-12-09 陈静 Cereal sausages and preparation method thereof
CN102475303A (en) * 2010-11-24 2012-05-30 重庆市彭水县彭双科技有限公司 Manufacturing method of dried bean curd sausages

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
李志国等: "甜玉米发酵鱼肉肠工艺的研究", 《农产品加工·学刊》, no. 4, 30 April 2010 (2010-04-30) *
王炜等: "海鲜型复合鱼肉香肠的研制", 《肉类工业》, no. 10, 31 December 2005 (2005-12-31) *
王磊等: "草鱼肉发酵香肠的发酵工艺研究", 《食品工业科技》, vol. 32, no. 2, 31 December 2011 (2011-12-31) *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014022983A1 (en) * 2012-08-08 2014-02-13 山东惠发食品股份有限公司 Sandwiched fish meat sausage and processing method therefor
CN103404917A (en) * 2013-08-01 2013-11-27 安徽富煌三珍食品集团有限公司 Abalone fillet and production technology thereof
CN103504362A (en) * 2013-10-17 2014-01-15 福州百洋海味食品有限公司 Roasted fish stick with high oil extraction rate, and processing method of roasted fish stick
CN103749731A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Scylla serrata strip tofu and production method thereof
CN103734794A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Quick-frozen ball and manufacturing method thereof
CN103750405A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Fish meat tofu and production method thereof
CN103734793A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Sandwich fish bean curd and manufacturing method thereof
CN103798647A (en) * 2013-12-14 2014-05-21 山东惠发食品股份有限公司 Method for preparing fried bean curd
CN103749731B (en) * 2013-12-14 2016-04-27 山东惠发食品股份有限公司 Yi Zhong Charybdis silk bean curd and preparation method thereof
CN104171009A (en) * 2014-07-08 2014-12-03 山东惠发食品股份有限公司 Fried sandwich bean bubble and manufacturing method thereof
CN104544265A (en) * 2015-01-23 2015-04-29 陆玉龙 Beef and corn sausage and preparation method thereof
WO2017081214A1 (en) * 2015-11-10 2017-05-18 Mars, Incorporated Pet food
CN106261963A (en) * 2016-08-16 2017-01-04 山东佳士博食品有限公司 A kind of bag heart fish roe sausage and processing technique thereof

Also Published As

Publication number Publication date
CN102754858B (en) 2014-02-26

Similar Documents

Publication Publication Date Title
CN102754858B (en) Fish and meat sandwiched baked ham and processing method thereof
CN102613595B (en) Composite plant and animal canning method
CN101946902B (en) Mint ham sausage and preparation method thereof
CN104605404A (en) Crystal fish slide and preparation method thereof
CN101843316A (en) Technology for processing peeled shrimp dumplings
CN103653052B (en) Breaded fish
CN101152012A (en) Compound nourishing fish product
CN103734793A (en) Sandwich fish bean curd and manufacturing method thereof
CN103653023B (en) A kind of corn chicken fillet and preparation method thereof
CN101983587A (en) Snakehead fish sausage and preparation method thereof
CN104664281A (en) Production method of fried potato dumpling
CN103750405A (en) Fish meat tofu and production method thereof
CN102835441B (en) Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist
CN101317675A (en) Quick freezing sleeve-fish vegetable steak food and preparation thereof
CN101317667A (en) Quick-freezing pork steak foods and preparation thereof
CN104041838A (en) Small stuffed ball and making method thereof
CN105495382A (en) Popcorn chicken stick
CN102845777A (en) Seafood stick and processing method thereof
CN103300403B (en) Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage
CN106174152A (en) A kind of sandwich imitative crayfish row and preparation method thereof
CN106343409A (en) Production technology of zanthoxylum armatum fish popcorn
CN105166996A (en) Squid salad product and making method thereof
CN104172281A (en) Sandwiched fish sausage and processing method thereof
CN104543868A (en) Food, meat product or stuffing added with raw mashed potatoes and processing method
WO2014022983A1 (en) Sandwiched fish meat sausage and processing method therefor

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant